Roast vegetable salad
- Serves 3 - 4
- Prep time: 20 mins | Cooking time: 20mins
Leftover veggies? Turn them into lunches that will have your colleagues turning their heads.
Ingredients
½ cauliflower
2 carrots
1 medium kumara
1 broccoli
¼ pumpkin
300g vine tomatoes
150g orzo
2 cups baby spinach
¼ cup flat leaf parsley, roughly chopped
Juice of 1 lemon
Extra virgin olive oil
Dressing of choice
Method
Cook the orzo to pack instruction, then drain and leave to cool.
Cut the vegetables, aside from the tomatoes, into chunks. Scatter on a roasting tray, and roast at 200 degrees celsius until golden and tender.
In a large bowl, combine roasted vegetables, baby spinach, chopped flat leaf parsley, orzo, lemon juice and a drizzle of olive oil. Season with salt and pepper, then toss well.
Dress with your choice of salad dressing and serve.